A savory, satisfying dish that’s ready in half an hour for easy weeknight dinners!
Weeknights can be hectic. Between our variable work schedules and all the after-work activities my partner and I like to do, home-cooked dinners often seem like too much effort. That means we default to takeout most of the time. But we’re trying to save money and eat healthier, so we’ve committed to at least three homemade dinners a week. And this cashew chicken recipe makes that goal feel attainable!
This dish goes from zero to table in 30 minutes flat—and it’s so easy to cook! There are no difficult processes to master or weird ingredients to hunt down, just stir-frying chicken and veggies.
I love many things about this meal, including the aroma of the garlic and onion as they cook next to the chicken. I also adore the combination of soy sauce and hoisin sauce that creates deep, nuanced flavors. Add to that the nutty taste and crunchy texture of cashews, plus the sweet-and-savory accent of green onions, and you’ve got bite after bite of satisfying deliciousness.
A chicken cashew stir-fry won’t solve all our problems—but it helps us feel comforted and encouraged on our journey into adulting success!
The secret to crunchier, more flavorful cashews
For the best flavor and texture, I recommend toasting the cashews before adding them to this dish. Spread raw cashews in a single layer on a baking sheet and toast them in a preheated 350°F oven for about 5 minutes, stirring once halfway through. This will enhance their nutty flavor, add a hint of smokiness, and make them crunchier while turning them a beautiful golden brown. Keep a close eye on them, as nuts can burn quickly. While this step is optional, I encourage you to try it—you’ll notice a delicious difference in the finished dish.
How do I store leftovers?
Refrigerate leftover cashew chicken within 2 hours of cooking. Store leftovers in an airtight container in the fridge for up to 4 days or freeze them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight. Reheat in a skillet over medium-low heat, in a preheated 350°F oven covered in foil, or in the microwave at medium power in 30-second intervals. Add a splash of chicken broth to keep leftovers from drying out, and make sure the internal temp reaches 165°F.
Serving suggestions
Serve your cashew chicken over a bed of Slow-Cooker Rice, Brown Rice Pilaf, or Roasted Cauliflower Rice. Add sides of Grilled Broccoli and Garlic Mushrooms along with a plate of Crispy Air-Fryer Egg Rolls to dip into this yummy Crab Rangoon Dip for a restaurant-level experience.
Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 clove garlic minced
- 1 small onion diced
- 1 red bell pepper diced
- 3/4 cup unsalted cashews
- 2 green onions sliced
Instructions
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sesame oil. Set aside.
- Toss chicken pieces with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken. Cook until browned and almost cooked through, about 5 minutes.
- Add garlic, onion, and bell pepper to the skillet with the chicken. Cook for 2 more minutes.
- Pour the sauce over the chicken and vegetables, stirring to combine. Continue cooking until the sauce is heated through, the vegetables are tender, and the chicken has reached an internal temp of 165°F, about 4-6 minutes.
- Remove from heat. Stir in the cashews and green onions. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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